Clean the Cauliflower / Gobi head and break them into Small florets.
Heat oil in a pan in a medium flame and add cumin seeds. Once they begin to splutter, add onion and ginger garlic. Saute until the onions are translucent.
Add the cauliflower florets, tomatoes and Saute for 3-4 minutes.
Add Turmeric powder, Chilli Powder, Asafoetida and Salt and give it a good mix.
Cover and cook for approximately 10-12 more minutes or until well cooked. Check in between, so that the florets don’t get too soft and mushy.
Switch off the flame and remove the lid. Sprinkle Garam Masala.
Garnish with coriander leaves and serve dry cauliflower curry recipe hot with Phulka’s.
Notes
You could add boiled Potatoes or Peas to this curry for variation.Leave out Asafoetida for a Gluten Free Curry.